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Classic Gluten-Free Zucchini Bread

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sliced gluten-free zucchini bread on a baking sheet with a knife.

This gluten-free zucchini bread is deliciously moist! It’s super easy to make and loaded with fresh zucchini. Enjoy a thick slice of this gluten-free zucchini bread with a little butter for breakfast or as a snack!

gluten-free zucchini bread on a baking sheet.

The Story Behind This Gluten-Free Zucchini Bread Recipe

My parents were those people that built a garden during quarantine. Anyone else?? And while it took a while to enjoy the fruits (literally) of their labor, oh man was it worth all their hard work! They have strawberries, blueberries, lettuce, every herb you can think of, and a whole BUNCH of zucchini. Like A LOT of zucchini. So when they sent me home a couple weeks ago with a massive bag of homegrown zucchini, I knew exactly what I was going to do with it. Though I had never made gluten-free zucchini bread before, so I took a few notes from my gluten-free banana bread recipe, tweaked things a bit, and this incredible recipe was born!

sliced gluten-free zucchini bread on a baking sheet with milk on the side.

What You Need To Make Gluten-Free Zucchini Bread

Zucchini – This dark green veggie is loaded vitamins, minerals, and antioxidants! It’s also high in fiber and has been proven to aid healthy digestion. Good-for-you zucchini also flourishes in the summer months! (A big reason why my parents currently have SO much of it right now).

To prep zucchini for this recipe, simply slice off one end and run the zucchini down a cheese grater. Continue to grate the zucchini until you have one heaping cup worth of shredded zucchini. Once grated, you’ll wrap the zucchini in a dish towel and squeeze out as much of the liquid from the zucchini as possible. This summer vegetable holds on to a lot of water, and to avoid a soggy zucchini bread, you’ll want to squeeze out as much of that water as you can. Once the water is removed, you’re ready to use your shredded zucchini in this gluten-free zucchini bread recipe!

Gluten-Free All Purpose Flour – I use and love the King Arthur Measure for Measure Gluten-Free Flour for most of my gluten-free baked goods recipes. It’s a solid gluten-free flour that holds its structure when baked and never fails me. However, you can use your favorite gluten-free all purpose flour for this recipe. My one suggestion is to always make sure that whatever gluten-free all purpose flour you use contains xanthan gum. Xanthan gum is crucial to binding and quite literally keeping everything together.

gluten-free zucchini bread step 1
gluten-free zucchini bread step 3
gluten-free zucchini bread step 4

Adjust This Recipe to Your Dietary Needs

  • Make it Nut-Free: Omit the almond flour in this recipe and use an additional 1/2 cup of gluten-free all purpose flour instead.
  • Make it Vegan: To make this a gluten-free and vegan zucchini bread, try using either two flax eggs, one ripe mashed banana, or 1 cup of apple sauce in place of the eggs in this recipe.
  • Add Gluten: Use 2 cups of regular all purpose flour in place of the gluten-free all purpose flour and almond flour.
sliced gluten-free zucchini bread on a baking sheet with a knife.
5 from 1 vote

Gluten-Free Zucchini Bread

This gluten-free zucchini bread is deliciously moist! It’s super easy to make and loaded with fresh zucchini. Enjoy a thick slice of this gluten-free zucchini bread with a little butter for breakfast or as a snack!
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 8 servings

Ingredients

  • 1 cup shredded zucchini
  • 1 1/2 cups gluten-free all purpose flour, see Notes
  • 1/2 cup almond flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 2 eggs
  • 1/2 cup coconut oil or butter, melted
  • 1 cup sugar
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla extract

Instructions

  • Preheat oven to 375° Fahrenheit and lightly grease a 9×5 loaf pan.
  • Wrap the shredded zucchini in a dish towel and squeeze over the sink to remove as much water from the zucchini as possible, then set aside.
  • Mix together the gluten-free all purpose flour, almond flour, baking soda, baking powder, and cinnamon in a large bowl.
    gluten-free zucchini bread step 1
  • In a separate bowl, whisk together the eggs, melted coconut oil, sugar, lemon juice, and vanilla extract until combined.
    gluten-free zucchini bread step 2
  • Add the wet ingredients into the dry ingredients and gently fold together until no flour remains.
  • Gently fold in the shredded zucchini until just combined.
  • Transfer batter to prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before transferring to a wire rack to cool completely.
    gluten-free zucchini bread step 5

Notes

  • Gluten-Free All Purpose Flour: I use and love the King Arthur Measure for Measure Gluten-Free Flour in this recipe, though you can use any all purpose gluten-free flour you’d like as long as it contains xantham gum.

    • Nutrition

    Calories: 300kcal
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    30 Minutes or Less

    Fresh and Delicious Niçoise Salad

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    close-up image of nicoise salad in a bowl

    A classic French Niçoise salad, fully loaded with all things fresh and delicious! Bursting with seasonal spring veggies such as crisp green beans, baby potatoes, cherry tomatoes, and capers. This hearty Niçoise salad is then finished off with a tangy and herby dijon vinaigrette.

    overhead image of nicoise salad in a bowl with dressing on the side.

    What You’ll Need To Make This Niçoise Salad

    Dijon Mustard – This French mustard works perfectly in this French recipe! Two tablespoons of tangy, slightly spicy Dijon mustard gives our dressing loads of delicious flavor. If you don’t have Dijon mustard, you can use spicy brown mustard or 1 teaspoon of ground mustard seed in its place.

    Olive Oil – Plenty, and I mean plenty of olive oil is essential to a smooth and creamy vinaigrette! I like having two different kinds of olive oil in my kitchen – one cheaper, less flavorful kind, and one higher quality kind. The higher quality olive oil is exactly what I’d reach for in this, or any, salad dressing recipe. Whereas the cheaper, less flavorful olive oil is perfect for cooking, since much of its flavor will get cooked off anyway!

    Baby Potatoes – These creamy, adorable potatoes are traditional to all Niçoise salads recipes. Either red or yellow baby potatoes will work here (I used a combination of both). To prep them for this dish, give them a good scrub under cold water then slice each one in half. Once prepped, quickly boil the baby potatoes until fork tender, then coat in dressing and add to your salad!

    Lettuce – Really any kind of lettuce would work in this salad! Boston or butter lettuce taste both fresh and crisp, and are the perfect base to this hearty salad. However, I’ve swapped out the lettuce for arugula, baby spinach, and romaine – all were delicious!

    Eggs – Hard boiled eggs, soft boiled eggs, or anywhere in between! There are a ton of boiled egg how-tos out there on the internet, in case you need some guidance. I followed this jammy egg recipe and my boiled eggs turned out PERFECT.

    Tuna – It’s not a Niçoise salad without some flaked tuna! Similar to the olive oil in this salad recipe, we want to use good quality tuna as well. Also, look for solid canned tuna, as opposed to chunk light tuna. And for an even richer, more flavorful tuna, use tuna packed in oil – it’s extra buttery and delicious!

    close-up image of nicoise salad on a plate

    Tips and Tricks

    • When making the Niçoise salad dressing, *slowly* pour in the olive oil, while whisking. Doing this will help to emulsify the oil into the dressing, creating a smooth and well-combined vinaigrette. And take your time here, because rushing this step could cause the dressing to separate.
    • Boil the fresh green beans for no more than a few minutes! Green beans cook quickly, and can overcook even quicker. Therefore, to ensure they maintain their crisp-ness, boil them for no more than 3 minutes, then immediately transfer to a bowl of ice water to stop the cooking!
    • Add this Niçoise salad into your weekly meal prep! To do this, simply chop and prep all salad ingredients, then whisk together the dressing. Divide and assemble your salads into four separate containers, and store the dressing on the side – then, when ready to eat, dress your salads and enjoy!
    nicoise salad on a plate with white wine on the side

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan: For a vegan Niçoise salad, leave out the hard boiled eggs, and replace the tofu with a cup or two of cooked lentils.

    Make it Paleo: This recipe is easily made paleo by leaving out the potatoes! If you’d like, you can even use cauliflower florets in their place.

    No ratings yet

    Fresh and Delicious Niçoise Salad

    A classic French Niçoise salad, fully loaded with all things fresh and delicious! Bursting with seasonal spring veggies such as crisp green beans, baby potatoes, cherry tomatoes, and capers. This hearty Niçoise salad is then finished off with a tangy and herby dijon vinaigrette.
    Print Rate
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4 servings

    Ingredients

    For the dressing:

    • 1/4 cup white wine vinegar
    • 2 tablespoons Dijon mustard
    • 1 tablespoon lemon juice
    • 1/2 tablespoon fresh thyme, chopped
    • 1 teaspoon honey
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • 3/4 cup olive oil

    For the salad:

    • 1 pound baby potatoes, sliced in half
    • 8 ounces green beans, trimmed
    • 1 head Boston lettuce or butter lettuce, chopped
    • 2 (5-ounce) cans tuna, drained (see Notes)
    • 4 eggs, boiled
    • 1/2 red onion, thinly sliced
    • 1/2 cup cherry tomatoes, halved
    • 5-6 radishes, ends trimmed and cut in half
    • 1/4 cup mixed olives
    • 2 tablespoons capers

    Instructions

    • Make the dressing my whisking together all ingredients except olive oil. Once combined, slowly pour in olive oil while whisking to emulsify oil and create a smooth dressing.
    • Bring a large pot of water to a boil, then add in the sliced potatoes along with a pinch of salt. Cook potatoes until fork tender, about 10 minutes, then drain from water. Transfer potatoes to a large bowl and toss in ¼ cup of dressing.
    • Bring another large pot of water to a boil, then add in trimmed green beans. Cook green beans until tender, about 2-3 minutes, then transfer to an ice bath to stop the cooking. Once cool, remove green beans from ice bath.
    • Assemble all salad ingredients on a large platter – cooked potatoes, green beans, lettuce, tuna, boiled eggs, red onion, tomatoes, radishes, mixed olives, and capers. Drizzle some dressing over salad and serve with extra dressing on the side.

    Video

    Notes

  • Tuna: Canned tuna packed in oil is ideal here, since it’s moist and has more flavor. However, if all you have is canned tuna packed in water then that works too!

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Gluten-Free Chocolate Chip Cookie Brittle

    By
    stack of gluten-free chocolate chip cookie brittle

    Extra crunchy, perfectly sweet gluten-free chocolate chip cookie brittle! Made with almond flour and sweetened with coconut sugar for a healthier treat. This paleo dessert recipe requires just one bowl and 30 minutes to make!

    gluten-free chocolate chip cookie brittle in a bowl with milk on the side

    What You’ll Need To Make Gluten-Free Cookie Brittle

    Oil – Any neutral tasting oil will work in this recipe. I’ve made this recipe with both avocado oil and melted refined coconut oil. Avocado oil yields no flavor, while coconut oil yields a slight coconut flavor. Though both baked up perfectly crispy, so use whatever you’d like.

    Egg Whites – By leaving out the egg yolks, we get an even crispier cookie brittle. For help figuring out how to separate egg whites from the yolk, I recommend following this tutorial. And don’t throw out your egg yolks! They’re deeply nutritious, so save them for your morning scramble.

    Almond Flour – Almond flour works flawlessly in our cookie brittle batter. Also, in using almond flour in place of any other flour, we keep this dessert recipe grain-free and paleo-friendly.

    Chocolate Chips – For a gluten-free chocolate chip cookie brittle, you’re gonna need plenty of chocolate chips. However, you can totally replace the chocolate chips in this recipe with anything you’d like. I’ve made a birthday cake cookie brittle using this recipe, by swapping out the chocolate chips for one cup of rainbow sprinkles – so fun and delicious!

    gluten-free chocolate chip cookie brittle stacked

    Tips and Tricks

    • After 10 minutes of baking, you’ll want to remove your brittle from the oven to gently slice it. For easy slicing, I recommend using a pizza cutter and rolling it through the brittle in all different directions! Though if you don’t have a pizza cutter, use a sharp knife instead.
    • You must let this gluten-free chocolate chip cookie brittle cool completely before eating! If not, it won’t get nearly as crispy. Therefore, transfer your brittle pieces to a wire cooling rack for at least 30 minutes before eating, serving, and/or storing.
    • While not necessary, I recommend storing leftover brittle in an airtight container in your fridge! This will ensure the pieces stay crispy, and the chocolate doesn’t melt.

    Adjust This Recipe To Your Dietary Needs

    Make it Vegan: While I haven’t tried this variation myself yet, you might be able to get away with substituting the egg whites for two flax eggs. To make one flax egg, combine one tablespoon of ground flax meal with three tablespoons of water, whisk together then let it sit for 10 minutes, until the mixture thickens. Once thick, add in the flax eggs just as you would the egg whites. If you take this option, please let me know how it turns out!

    Make it Paleo: Surprise! This dessert recipe is already paleo. Though to ensure it remains paleo, use your favorite refined sugar-free chocolate chips.

    No ratings yet

    Gluten-Free Chocolate Chip Cookie Brittle

    Extra crunchy, perfectly sweet gluten-free chocolate chip cookie brittle! Made with almond flour and sweetened with coconut sugar for a healthier treat. This paleo dessert recipe requires just one bowl and 30 minutes to make!
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 20 minutes
    Total Time: 25 minutes
    Servings: 8 servings

    Ingredients

    • 1/2 cup coconut sugar
    • 1/2 cup neutral tasting oil, see Notes
    • 2 egg whites
    • 1 teaspoon vanilla extract
    • 3/4 cup almond flour
    • 1/2 cup tapioca flour
    • 1/4 teaspoon baking soda
    • 1 cup chocolate chips

    Instructions

    • Preheat oven to 350° Fahrenheit and line a large cookie sheet with parchment paper.
    • Mix together the coconut sugar and oil in a large bowl. Add in the egg whites and vanilla extract, mix until combined.
    • Add almond flour, tapioca flour, and baking soda to the bowl and continue to mix until a dough forms. Fold in chocolate chips until evenly dispersed throughout dough.
    • Transfer cookie brittle dough to prepared cookie sheet and flatten into an even, thin layer (about ¼-inch thick).
    • Bake for 10 minutes, then remove from oven and slice into brittle pieces before putting it back into the oven for an additional 10-12 minutes.
    • Remove from oven and transfer to a wire cooling rack to let cool completely before breaking into pieces.

    Video

    Notes

  • Neutral Tasting Oil: Refined coconut oil, avocado oil, or olive oil will all work!

    • Nutrition

    Calories: 300kcal

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    30 Minutes or Less

    Almond Flour Hummingbird Cupcakes (Pineapple Coconut Cupcakes)

    By
    close-up image of an almond flour hummingbird cupcake

    These hummingbird cupcakes are the perfect spring-time sweet treat! They’re grain-free, dairy-free, and refined sugar-free, topped off with a delicious cream cheese frosting.

    almond flour hummingbird cupcakes on a baking sheet with almond milk on the side.

    It’s funny because I’m literally eating a hummingbird cupcake (and getting cream cheese frosting all over my keyboard) as I write this. I’m full-on addicted to the babies. They’re sweet, but not too sweet. Incredibly versatile – enjoy them as a snack, dessert, or heck you can even eat them for breakfast!

    The first time I ever ate a hummingbird-anything was at this cute little muffin place by my parents house. My mom got me to try one of their hummingbird muffins and I’ve been hooked ever since. I then discovered hummingbird cake and was like – woahhhh, I didn’t know life could get EVEN better! And in case you’re like, Sam WTF is a hummingbird cupcake?! It’s similar to carrot cake, but has crushed pineapple and shredded coconut instead of carrots. It also features a cream cheese frosting, just like carrot cake. If you’re looking for a muffin instead of a cupcake, simply make these without the cream cheese frosting. My suggestion here is – take a plain cupcake, top it with a little crunchy almond butter, and enjoy it as a sweet afternoon snack!

    an almond flour hummingbird cupcake on a baking sheet.

    What You’ll Need To Make Almond Flour Hummingbird Cupcakes

    Almond Flour – I chose almond flour as the base of these cupcakes for two reasons. One – it’s grain-free, making these cupcakes so light and healthy that you could literally eat them for breakfast if you wanted to. And two – it yields a soft, crumbly cupcake that doesn’t fall apart when bitten into, but also isn’t at all dense. I specifically used this Anthony’s Organic Almond Flour, it’s fairly priced and bakes like a charm!

    Coconut Sugar – Just half a cup of coconut sugar is all you need in these cupcakes! This is what I mean by they’re sweet, but not too sweet. Coconut sugar is lower on the glycemic index than usual white sugar. It also contains many more vitamins and minerals than most other sugars. If you don’t have coconut sugar, you can either use brown sugar, cane sugar, or white sugar instead.

    Mashed Bananas – You won’t find a single hummingbird recipe without mashed bananas in it. In conjunction with the pineapple and coconut, a little banana is truly magnificent. It adds a touch of sweetness and incredible flavor. Though if you’re not a banana fan, you can use one cup of apple sauce instead.

    Crushed Pineapple – Like I said earlier, crushed pineapple is a main ingredient in these hummingbird cupcakes. I buy canned crushed pineapple and rinse out the liquid before using in this recipe. Though you can use finely chopped fresh pineapple instead.

    Shredded Coconut – Similar to the crushed pineapple, these wouldn’t be hummingbird cupcakes without a little coconut. My one thing when baking with coconut is to make sure it’s unsweetened. Our cupcakes are sweet enough!

    overhead image of almond flour hummingbird cupcakes on a baking sheet

    Adjust This Recipe To Your Dietary Needs

    • Make it Paleo: Leave out the dairy-free cream cheese frosting and you’ll have delicious little paleo hummingbird muffins!
    • Make it Vegan: Use your favorite egg-substitute in place of the eggs in this recipe. I have not tested this recipe using flax eggs, though I can image that it will yield slightly less-fluffy, but still delicious cupcakes.
    • Sugar-Free Option: Leave out the frosting and sub 1/2 cup of your favorite sugar-free sweetener for the coconut sugar. You can also leave out the coconut sugar altogether, if you’d like!
    No ratings yet

    Almond Flour Hummingbird Cupcakes

    These hummingbird cupcakes are the perfect spring-time sweet treat! They’re grain-free, dairy-free, and refined sugar-free, topped off with a delicious cream cheese frosting.
    Print Rate
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 12 cupcakes

    Ingredients

    • 2 cups almond flour, see Notes
    • 1/2 cup coconut sugar
    • 1 teaspoon baking soda
    • 1/2 teaspoon baking powder
    • 1 teaspoon cinnamon
    • 2 tablespoons coconut oil, melted
    • 1 cup mashed banana (about 2 very ripe bananas)
    • 2 eggs, see Notes
    • 1 teaspoon vanilla extract
    • 1/2 cup crushed pineapple, drained
    • 1/2 cup shredded coconut, unsweetened

    For the cream cheese frosting:

    • 1/2 cup dairy-free cream cheese
    • 1/4 cup dairy-free butter, softened
    • 2 cups powdered sugar
    • 1 teaspoon vanilla extract

    Instructions

    • Preheat oven to 350° Fahrenheit and line a cupcake tin with 12 cupcake liners.
      Hummingbird Cupcakes Process Photo 1
    • In a large bowl, mix together the almond flour, coconut sugar, baking soda, baking powder, and cinnamon.
      Hummingbird Cupcakes Process Photo 2
    • In a small bowl, mix together the coconut oil, mashed bananas, eggs, and vanilla extract.
      Hummingbird Cupcakes Process Photo 3
    • Add the wet ingredients, crushed pineapple, and shredded coconut into the dry ingredients and mix to combine.
      Hummingbird Cupcakes Process Photo 4
    • Fill each cupcake liner with 1/4 cup of batter and bake for 20-25 minutes or until a toothpick inserted into a cupcake comes out clean.
      Hummingbird Cupcakes Process Photo 5
    • Transfer cupcakes to a wire cooling rack to cool completely before frosting.
      Hummingbird Cupcakes Process Photo 6
    • Make the frosting by adding all ingredients to a bowl and beating with either a hand or stand mixer until combined. Dollop frosting onto cooled cupcakes and enjoy!
      Hummingbird Cupcakes Process Photo 7

    Video

    Notes

  • Almond Flour: Be sure to use almond flour, not almond meal.
  • Coconut Oil: You can use 2 tablespoons of vegetable oil or melted butter instead.
  • Eggs: I like to remove my eggs from the fridge a couple hours before baking. If your eggs are too cold when added to the batter, they might cause your coconut oil to re-harden.

    • Nutrition

    Calories: 300kcal
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    30 Minutes or Less

    Ultimate Breakfast Bowl (a Maman Copycat!)

    By
    breakfast bowl with coffee and avocado on the side.

    Start your day off right with this fully loaded breakfast bowl! Crispy potatoes, homemade bourbon bacon ham, smoky chipotle aioli, and fresh avocado, all complete with a fried egg. This well-rounded meal is extra healthy, loaded with all the right nutrients to keep you feeling your BEST all morning long.

    breakfast bowl on a table with coffee and avocado on the side

    I stopped by the Maman in SoHo recently for breakfast with a friend. It was my first time eating an actual meal there (usually just stop by for coffee), and it took me exactly .02 seconds to decide what I wanted to order. The Papa’s Breakfast Bowl had my name written allllll over it. “roasted potatoes, bourbon bacon jam, a sunny egg & sliced avocado served with chipotle aioli,” sign me UP.

    fork cutting through egg yolk on a breakfast bowl

    What You’ll Need To Make The Ultimate Breakfast Bowl

    Potatoes – Either yellow potatoes or baby potatoes will work here! I love yellow potatoes for how beautifully they roast up. Perfectly crispy on the outside, while soft and creamy on the inside. I keep the roasted potatoes in this recipe as simple as possible, since we’ve got a few other things going on! Start by tossing them in salt and oil, then roast for 20 minutes. While the potatoes roast, you’ll have just enough time to make your bourbon bacon jam.

    Bacon – Any kind of bacon gets the job done. I used a standard no sugar-added bacon, since we’ll add some maple syrup to the jam later on. Though thick-cut or thin-cut makes no difference in this recipe.

    Bourbon – Don’t worry, the bourbon in this recipe is totally safe for people of all ages to consume! Once added to the caramelized onions, the alcohol is completely cooked off, leaving behind only the smoky, slightly sweet taste of bourbon. I personally love the little bit of oomph a touch of bourbon gives our savory jam, but if you’d like, you can definitely make this recipe without it.

    Mayonnaise – A few tablespoons of good quality mayo is the base to our chipotle aioli. When making aiolis, I always emphasize the importance of starting with a good quality, mild tasting mayo. I used Primal Kitchen’s Avocado Oil Mayo, which not only tastes delicious, but is much healthier than most other mayos on the market.

    Eggs – Maman’s version of this breakfast bowl comes with just one fried egg on top. However, you can certainly add as many eggs as you’d like! You even have the freedom to cook your eggs however you prefer them. Over easy, over hard, scrambled, poached, or boiled, your breakfast bowl will taste delicious no matter what!

    Microgreens – While cute and tasty, you don’t have to use microgreens in this recipe. You can certainly use any kind of green you’d like. Or, feel free to leave the greens out altogether.

    close-up image of a runny egg yolk on a breakfast bowl

    Adjust This Recipe To Your Dietary Needs

    Make it Vegetarian: The only meat in these breakfast bowls is the bacon. So, simply remove the bacon from the jam, and cook the onions in one tablespoon of avocado oil instead.

    Make it Paleo: Swap the yellow potatoes for white sweet potatoes for a paleo breakfast bowl! You’ll also want to omit the bourbon from the jam, and use a paleo-compliant mayonnaise in the chipotle aioli.

    No ratings yet

    Ultimate Breakfast Bowl (a Maman Copycat!)

    Start your day off right with this fully loaded breakfast bowl! Crispy potatoes, homemade bourbon bacon ham, smoky chipotle aioli, and fresh avocado, all complete with a fried egg. This well-rounded meal is extra healthy, loaded with all the right nutrients to keep you feeling your BEST all morning long.
    Print Rate
    Prep Time: 5 minutes
    Cook Time: 25 minutes
    Total Time: 30 minutes
    Servings: 2 servings

    Ingredients

    For the potatoes:

    • 3-4 yellow potatoes, cut into 2-inch pieces
    • 1 tablespoon avocado oil
    • salt, to taste

    For the bourbon bacon jam:

    • 1 pound bacon, cut into 1-inch pieces
    • 1 yellow onion, sliced
    • 1/4 cup bourbon
    • 1/4 cup maple syrup
    • 3 tablespoons balsamic vinegar
    • small pinch cayenne pepper, optional

    For the chipotle aioli:

    • 3 tablespoons mayonnaise
    • 1 teaspoon lemon juice
    • 1/8 teaspoon chipotle powder or 1/2 teaspoon adobo sauce from a can of chipotle peppers
    • 1/8 teaspoon salt

    For the bowl:

    • 2 eggs, fried to your liking
    • 1/2 avocado, sliced
    • small handful microgreens, optional

    Instructions

    For the potatoes:

    • Preheat oven to 450° Fahrenheit and place all potato ingredients on a sheet pan, then toss potatoes to coat in oil and salt.
    • Roast potatoes for 20 minutes, flipping them halfway through.

    For the bourbon bacon jam:

    • Cook bacon in a large skillet over medium-high heat, until crispy. Transfer cooked bacon to a paper towel-lined plate, then remove all but 1 tablespoon of bacon fat from skillet.
    • Add sliced onion to skillet and cook for 15 minutes, stirring every few minutes, until dark and beginning to caramelize.
    • Pour in bourbon and scrape up any brown bits from bottom of skillet, then add in maple syrup and balsamic vinegar. Cook 3-5 minutes or until thick and syrupy.
    • Add cooked bacon back into skillet along with pinch of cayenne pepper, cook for an additional 5 minutes then let cool slightly.

    For the chipotle aioli:

    • Add all chipotle aioli ingredients to a small bowl and whisk to combine.

    For the bowls:

    • Arrange bowls diving roasted potatoes between two bowls. Top each bowl with a fried egg, bourbon bacon jam, sliced avocado, small handful of microgreens, and a drizzle of chipotle aioli.

    Video

    Nutrition

    Calories: 300kcal

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